COME ON! Nothing tastes as good as that combo. It’s like a creamy, herby, sweet and spicy health food. I added a little Garlic Balsamic Dressing originally made for this recipe but any dressing would do. I also added in a few extra greens to fill the salad out more and make it go a little further…slash so I didn’t just eat all the fresh mozzarella on its own….by myself. To serve, I just threw everything on a platter kinda like a cobb salad, but obviously not a cobb salad. I like putting blocks of color together on a platter instead of spreading everything out evenly over the top to make it look pretty. I’m cool like that….or something. You can make yours as pretty or unpretty as you’d like.

Je ne care pas.

That means I don’t care in french.

You’re welcome for that language lesson.Anyways, the moral of this blog post is…

I am so glad that I found you; although my husband thinks that I hired someone else to cook for us!

I am looking for a recipe I had but lost…I am hoping you can help me and soon. It is pineapple cuts made in a large cookie sheet pan. It has a cream cheese crust and is not dry at all. The filling has instant vanilla pudding and canned pineapple in it…………however, it is quite versital as to what other ingredients can go in it.
Thanks so much!

Hi, thanks for this recipe. Going to baby shower today and making it now. Just wanted to suggest that when writing a recipe tablespoon should be indicated with a capital T (Tablespoon, Tsp. and teaspoon, tsp.) (just an fyi) Thanks again

Love this recipe, making it tonight! Adding a few oven fried chicken tenders on the side and calling it a meal! (Will serve some mashed potatoes to the hubby so he is sure to get full.) Thanks for sharing!!

This is my very favorite caprese salad recipes. I usually make it without the greens, but the dressing is a must. Then if there are any leftovers, we pick out the mozzarella the next day. 🙂 I will pick a caprese salad over just about any kind of salad.